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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 09-01-2013, 08:49 PM   #1
ironmanerik
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Default first whole turkey

The plan is to spatchcock, inject with butter and hot sauce, rub with yardbird, cook hot, to 160 breast, 170 thigh. Missing anything?
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Old 09-01-2013, 08:55 PM   #2
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Sounds like a good start.... Keep us posted.
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Old 09-01-2013, 08:55 PM   #3
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Sounds like a plan to me. I like to inject with creole butter myself and I prefer to fry rather than smoke.
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Old 09-01-2013, 08:58 PM   #4
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Put some rub under the skin and call me when it's done.
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Old 09-01-2013, 09:03 PM   #5
ironmanerik
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What is creole butter?
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Old 09-01-2013, 09:04 PM   #6
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I just did my first whole turkey Sat - Beer Can Style - I injected with butter/ Italian dressing/ rub mix - I pulled it 173* Breast and 178* Drum Stick but when I cut into Breast liquid butter mix poured out - I had over injected I guess - had to slice several slits in Breasts and pop in oven for 30 minutes to dry it out then it was pretty good

So.......easy on injections .......LOL
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Old 09-01-2013, 09:13 PM   #7
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Quote:
Originally Posted by ironmanerik View Post
What is creole butter?

This http://www.cajungrocer.com/cajun-inj...-marinade.html
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Old 09-02-2013, 10:31 AM   #8
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P9020817.jpg


14 lb fresh bird injected and rubbed as planned.


P9020818.jpg


on at 11
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Old 09-02-2013, 10:33 AM   #9
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Call me when it's ready...
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Old 09-02-2013, 10:35 AM   #10
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Be light on the smoke cause smoke can really overpower the birds
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Old 09-02-2013, 10:56 AM   #11
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I think theonly thing you are missing is...............me! Looks like a winner to me,
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Old 09-02-2013, 11:11 AM   #12
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Late arrival, one of the kids brought over 3 racks of spares, s, p, gp, cayenne
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Old 09-02-2013, 11:13 AM   #13
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Looks great in the smoker, keep us posted....
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Old 09-02-2013, 01:19 PM   #14
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3 hours @ 275-300*. I was worried the thigh wouldn't get done but it was 180 when the breast hit 165. Gonna let it rest for a bit but I am excited about it.
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Old 09-02-2013, 06:03 PM   #15
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Turkey was great you can see the little pockets of hot sauce and butter in the thigh, there weren't any in the breast but the flavor was there.


P9020822.jpg


Did the ribs 3-1 1/2-1/2 and they were right on
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